Dutch Apple Pie
This Dutch apple pie delivers rich fall flavor with its flaky bottom crust, tangy apple filling, and sweet streusel topping.
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Instructions
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Preheat oven to 375 F and line a baking sheet with parchment paper.
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For the crust, combine flour, salt, and cold cubed butter in a stand mixer, mixing until pea-sized. Gradually add ice water until dough forms; knead on a floured surface until smooth.
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Shape dough into a disc, wrap, and chill for at least 1 hour.
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For the streusel, combine oats, flour, brown sugar, cubed butter, salt, cinnamon, cloves, and baking powder in a mixer until crumbly clumps form. Spread on a separate parchment-lined baking sheet and refrigerate.
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Peel, core, and slice apples 1/4-inch thick.
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In a large bowl, toss apple slices with granulated sugar, brown sugar, flour, lemon juice, cinnamon, and salt until coated.
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Roll the chilled dough on a floured surface into an 1/8-inch thick circle and transfer to a 9-inch pie pan. Press dough into the pan, fold edges under, and crimp. Freeze the pie pan for 10 minutes.
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Fill the crust with the apple mixture, avoiding any excess liquid.
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Crumble the chilled streusel evenly over the pie.
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Place the pie on the prepared baking sheet and bake for 50-60 minutes, or until the filling bubbles and the streusel is golden brown. Loosely cover with foil if the top browns too quickly after 30 minutes.
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Cool the pie at room temperature for at least two hours before serving.